In a large cast-iron or non-stick skillet melt the coconut oil over medium heat.
Season the cut up chicken liberally with salt and pepper.
When the oil is good and hot add the chicken pieces, let sit untouched as they cook for 4 minutes then flip over.
Add in the diced ginger and garlic, let cook for an additional 4 minutes while you prepare the sauce.
For the sauce:
Combine the tamari and orange juice. Pour the sauce over the chicken and mix well, cook on low for about 5 more minutes until the chicken appears nicely glazed on the outside and the inside is no longer pink.
Towards the end of the chicken cook time, melt coconut oil in a smaller saute pan over medium heat.
When melted add in the cabbage, a few dashes of salt, the fresh ginger and saute for about 2 minutes until a tad wilted, but still crisp. Add a squeeze of the leftover orange from the sauce above, just to add a touch of moisture and sweetness.
Serve the Chicken over the red cabbage and Enjoy!
Protein: 1 Fat: 1/4 Veg: 1 Fruit: 0
1 tbsp coconut oil
1 pound Skinless Chicken Breast (cut into bite sized pieces)
salt and pepper
1 tbsp fresh ginger (peeled and diced)
3 cloves garlic (peeled and diced)
3 tbsp gluten-free Tamari (found in the same aisle as the soy sauce)
1 fresh orange, juiced
1 tbsp sesame seeds
2 cups of red cabbage, sliced thin
1 tsp coconut oil
1 tbsp grated fresh ginger
squeeze of fresh orange to add moisture